Italian roasted potatoes are a delightful side dish that will take your meal to the next level. These crispy, flavorful potatoes are a staple in Italian cuisine and are incredibly versatile. Whether you're serving them alongside a juicy steak, a tender roast chicken, or even as a standalone snack, they never fail to impress. The secret to achieving the perfect balance of crispy exterior and tender interior lies in the combination of aromatic herbs, olive oil, and the right cooking technique. Trust me, once you try these Italian roasted potatoes, you'll be making them again and again.
When I first discovered this recipe, I was amazed by how such simple ingredients could create such a delicious dish. The combination of rosemary, garlic, and olive oil infuses the potatoes with a fragrant aroma and a burst of flavor. The first time I made these potatoes, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. Now, I can't imagine making them without the vibrant addition of rosemary.
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Ingredients
- Potatoes — 2 pounds, preferably Yukon Gold or baby potatoes
- Olive oil — 3 tablespoons
- Fresh rosemary — 2 sprigs, finely chopped
- Garlic — 3 cloves, minced
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will ensure that the potatoes become crispy on the outside while remaining tender on the inside.
- Wash the potatoes thoroughly and pat them dry. If using larger potatoes, cut them into bite-sized pieces for even cooking.
- In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Give it a good stir to evenly distribute the flavors.
- Add the potatoes to the bowl and toss them gently to coat them with the herb-infused oil mixture. Make sure each potato is well coated.
- Transfer the potatoes to a baking sheet lined with parchment paper or a silicone baking mat. Spread them out in a single layer, ensuring they have enough space to crisp up.
- Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes, or until they are golden brown and crispy. Remember to flip them halfway through the cooking process to ensure even browning.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. This will allow them to firm up slightly and develop an irresistible crunch.
- Serve the Italian roasted potatoes hot as a side dish or a snack. They pair perfectly with grilled meats, roasted chicken, or even as a delicious addition to a salad.
Substitutions
- Potatoes — While Yukon Gold or baby potatoes are the preferred choices for this recipe, you can use other varieties such as red potatoes or fingerling potatoes. Just keep in mind that different types of potatoes may have slightly different textures and cooking times.
- Olive oil — If you don't have olive oil on hand, you can substitute it with other cooking oils such as vegetable oil or canola oil. However, keep in mind that olive oil adds a distinct flavor that enhances the overall taste of the dish.
- Fresh rosemary — If you don't have fresh rosemary, you can use dried rosemary instead. However, the flavor may not be as vibrant. Alternatively, you can experiment with other herbs such as thyme or oregano to add your own twist to the dish.
Variations
- Herb-roasted potatoes — If you want to explore different flavor profiles, you can experiment with different herb combinations. Try using a blend of thyme, parsley, and chives for a fresh and aromatic twist. You can also add a squeeze of lemon juice for a tangy kick.
Equipment
- Baking sheet
- Mixing bowl
- Parchment paper or silicone baking mat
- Sharp knife (if cutting larger potatoes)
Storage and Reheating
- Italian roasted potatoes are best enjoyed fresh out of the oven when they are still crispy. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
- To reheat the potatoes, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and heat them for about 10-15 minutes, or until they are heated through and crispy again.
Pro Tips
- Choose the right potatoes — Opt for Yukon Gold or baby potatoes as they have a creamy texture that holds up well during roasting. Their thin skin also adds a delightful crispness.
- Parboil for extra crispiness — For an extra crispy exterior, you can parboil the potatoes for about 5 minutes before tossing them in the herb-infused oil mixture. This step helps to remove excess starch and creates a fluffy interior.
- Don't overcrowd the baking sheet — Make sure to spread the potatoes out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, resulting in less crispy potatoes.
- Use a hot baking sheet — Preheat your baking sheet in the oven before adding the potatoes. This helps to create an initial burst of heat, ensuring a crispy bottom.
- Flip halfway through — To achieve even browning, flip the potatoes halfway through the cooking process. This allows both sides to crisp up beautifully.
Italian Roasted Potatoes Recipe: A Flavorful Thanksgiving Side
Add an Italian twist to your Thanksgiving feast with these aromatic roasted potatoes, featuring olive oil, rosemary, and garlic. Make sure to check it out.
Equipment
- Baking sheet
- Mixing bowl
- Parchment paper or silicone baking mat
- Sharp knife (if cutting larger potatoes)
Ingredients
- 2 pounds Potatoes preferably Yukon Gold or baby potatoes
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary finely chopped
- 3 cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will ensure that the potatoes become crispy on the outside while remaining tender on the inside.
- Wash the potatoes thoroughly and pat them dry. If using larger potatoes, cut them into bite-sized pieces for even cooking.
- In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Give it a good stir to evenly distribute the flavors.
- Add the potatoes to the bowl and toss them gently to coat them with the herb-infused oil mixture. Make sure each potato is well coated.
- Transfer the potatoes to a baking sheet lined with parchment paper or a silicone baking mat. Spread them out in a single layer, ensuring they have enough space to crisp up.
- Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes, or until they are golden brown and crispy. Remember to flip them halfway through the cooking process to ensure even browning.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. This will allow them to firm up slightly and develop an irresistible crunch.
- Serve the Italian roasted potatoes hot as a side dish or a snack. They pair perfectly with grilled meats, roasted chicken, or even as a delicious addition to a salad.
Notes
- Choose the right potatoes — Opt for Yukon Gold or baby potatoes as they have a creamy texture that holds up well during roasting. Their thin skin also adds a delightful crispness.
- Parboil for extra crispiness — For an extra crispy exterior, you can parboil the potatoes for about 5 minutes before tossing them in the herb-infused oil mixture. This step helps to remove excess starch and creates a fluffy interior.
- Don't overcrowd the baking sheet — Make sure to spread the potatoes out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, resulting in less crispy potatoes.
- Use a hot baking sheet — Preheat your baking sheet in the oven before adding the potatoes. This helps to create an initial burst of heat, ensuring a crispy bottom.
- Flip halfway through — To achieve even browning, flip the potatoes halfway through the cooking process. This allows both sides to crisp up beautifully.
Nutrition
Nutrition Facts
Italian Roasted Potatoes Recipe: A Flavorful Thanksgiving Side
Amount per Serving
Calories
187
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
689
mg
30
%
Potassium
970
mg
28
%
Carbohydrates
41
g
14
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
31
IU
1
%
Vitamin C
45
mg
55
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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